Sausage Tortellini Soup
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 12 to 16ounces fully cooked chicken sausage, any flavor, cut into ½-inch pieces
- 1large fennel, bulb coarsely chopped, stalks thinly sliced, fronds finely chopped
- 4garlic cloves, chopped
- Salt and pepper
- 1½quarts (6 cups) chicken broth
- About 10 ounces fresh or frozen cheese, spinach or mushroom tortellini
- 2cups chopped vegetables (such as snap or snow peas, green beans, asparagus, kale, spinach or escarole), or frozen peas
- Grated Parmesan, for serving
Nutritional analysis per serving (4 servings)
554 calories; 34 grams fat; 8 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 31 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 30 grams protein; 1767 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a large pot or Dutch oven over medium-high. Add the sausage and cook, stirring once or twice, until browned and crisp all over, 6 to 8 minutes. Add the chopped fennel bulb and garlic, season with salt and pepper, and cook, scraping up the browned bits as you go, until softened, 5 to 7 minutes.
- Step 2
Add the chicken broth and bring to a boil, then reduce heat and simmer until the broth is flavorful, 5 to 7 minutes. Scrape the browned bits from the bottom of the pot. Taste and season with salt and pepper.
- Step 3
Add the tortellini and cook according to package directions. In the last three minutes of the tortellini cooking, add the chopped vegetables and up to ½ cup sliced fennel stalks. (For some tortellini, that might mean adding the vegetables with the pasta.)
- Step 4
Remove from heat and stir in up to ¼ cup chopped fennel fronds. Serve in bowls topped with Parmesan and more black pepper.
Private Notes
Comments
Pasta should be cooked separately, adding it directly to the soup creates a starch taste that detracted from an otherwise excellent, and easy to make, recipe.
I almost never post comments, but I have to say I thought this soup was delicious. I subbed vegan sausage and vegetable broth to make it vegetarian. I will definitely be making this again!
Throwing a few pieces of Parmesan rind into the broth might be interesting.
I can't have gluten so I use the "Taste Republic" gluten-free four cheese tortelloni--excellent. I also buy the mild chicken sausages (also GF) from the case at Whole Foods and just brown/sautee them at the start. We have made this at least a dozen times and we have served it to guests quite a few times. We often do a combination of peas with spinach or kale. I bet all options/combinations are delicious. It is truly five-stars.
What a wonderful soup! I've made it a few times, and today, I added some red wine vinegar to deglaze the bits from the sausages... I did this right before I added the broth (for which I used plain water). The best version of this soup I've made thus far!
A tsp of Chinese 5 spice (in lieu of fennel) gave delicious flavor